Chicken Cordon Bleu
INGREDIENTS METHOD
Tag: chicken
Gyros rice with chicken and vegetables
INGREDIENTS
- 500 g chicken breast
- gyros seasoning
- oil
- 1 onion
- 2 garlic cloves
- 2 red bell peppers
- 300 g zucchini
- 2 tablespoons tomato paste
- 2 teaspoons ground sweet paprika
- 200 g rice
- 500 ml broth
- ground pepper
- salt
METHOD
- Cut the chicken into small pieces, season with spices, add about 2-3 tablespoons of oil, and mix well. Sauté the chicken in a pot until cooked through, then set it aside.
- In the same pot, sauté finely chopped onion and minced garlic until translucent. Clean and chop the peppers and zucchini into small pieces, then add them to the onions. Next, add rinsed rice, sweet paprika, tomato paste, and broth.
- Return the sautéed chicken to the pot, season with salt and pepper, stir well, and let it simmer for about 10 minutes, or until the rice is tender.
Chicken Tikka Masala
INGREDIENTS
- Chicken breasts
- 150 g plain yogurt
- a bit of ginger
- 2 cloves of garlic
- chili to taste
- 1 tablespoon garam masala spice
- salt
- 1 teaspoon garam masala spice
- 1 teaspoon turmeric
- 2 tablespoons oil
- onion
- clove of garlic
- 1 teaspoon sweet paprika
- 2 tablespoons tomato purée
- whipping cream
- salt
METHOD
- First, clean the chicken and cut it into cubes.
- Next, finely chop the ginger and garlic. Mix together with yogurt, chili, and garam masala spices.
- Then, marinate the chicken in the mixture and refrigerate for a few hours.
- Dice the onion and garlic finely again. Sauté the chicken in a pan, reserving the marinade for later.
- Once the chicken is cooked, sauté the onion and garlic in the same pan. Add the remaining spices and then strain.
- After briefly cooking, add cream and the rest of the marinade.
- Let it simmer for a few minutes, then blend the sauce. Season to taste and add the chicken.
- Simmer briefly, and it’s ready. Serve with rice.
Chicken authentic Pad Thai
INGREDIENTS
- 400 g chicken breasts
- 1 small head of cabbage
- 3 eggs
- 1/4 cup chicken broth
- 2 tbsp soy sauce
- 4 cloves garlic
- 2 tsp coconut oil
- 4 tbsp peanuts
- 1 green bell pepper
- sea salt
- a handful of parsley
- juice of 1 lime/lemon
- ground black pepper
- 1 spring onion
METHOD
- Clean the head of cabbage and slice it into the thinnest possible strips.
- In a pan (I recommend this one), heat a teaspoon of coconut oil and grill the thinly sliced chicken breasts until golden brown (about 5-6 minutes).
- Meanwhile, in a larger pot, heat the remaining teaspoon of coconut oil.
- Add the chopped spring onion, green bell pepper, minced garlic cloves, finely chopped peanuts, sea salt, and ground black pepper.
- Stir the mixture for a minute, then add the sliced cabbage.
- Sauté the cabbage for 3 minutes, then add the beaten eggs.
- Cook the mixture for another 2 minutes, stirring constantly.
- Then, mix in the soy sauce and chicken broth. Cook the mixture for an additional 2 minutes.
- Finally, add the grilled chicken breasts and parsley to the pot.
- Before serving, drizzle the pad thai with lime or lemon juice.
Creamy Chili Chicken Breasts & Spinach
INGREDIENTS
- 800 g chicken breasts
- 1 tbsp olive oil
- 1 onion
- 3 cloves of garlic
- 300 ml coconut milk
- 1/2 tsp salt
- 30 g tomato paste
- 1 tsp chili flakes
- 100 g baby spinach
- 200 g rice
- 500 ml water
- 1 tsp salt
- grated cheese, sprouts (optional)
METHOD
- Rinse the rice thoroughly under running water, then add it to a pot with 500 ml of water.
- Add salt and cook it covered on low heat until tender (about 13 minutes).
- Then, leave it covered and remove from heat.
- Meanwhile, in a larger pot, sauté finely chopped onion in heated olive oil until translucent.
- Add crushed garlic cloves, tomato paste, and chili flakes or sauce, and sauté for a minute.
- Then add the chicken breasts, cut into small pieces, and sauté on high heat for about 3 minutes, stirring continuously.
- Next, pour coconut milk over the chicken and simmer covered on medium heat for about 10 minutes, adding a little water if necessary.
- Then add washed spinach and 1/2 tsp of salt to the chicken and cook uncovered for about 5 minutes.
- Serve the cooked chicken with the rice and, if desired, sprinkle with grated cheese and sprouts.
Quick chicken Pasta
INGREDIENTS
- 500 g of macaroni
- 500 g of chicken breasts
- 3 fresh tomatoes
- 3 sweet peppers
- 200 ml of heavy cream
- 2 tablespoons of olive oil
- 2 cloves of garlic
- parsley
- a bit of fresh basil
- salt and pepper to taste
METHOD
- We’ll dice the chicken breasts, season with salt and pepper, and simmer for about 15 minutes until cooked through.
- Blanch the tomatoes in boiling water, then peel off the skin after removing from water. Dice the tomatoes and peppers, setting aside for a moment.
- Quickly sauté the garlic in olive oil until golden, then add the chicken. Sauté together for about 6 minutes over high heat. Add the diced vegetables and let simmer over low heat for 10 minutes. Meanwhile, cook the pasta to be served “al dente”.
- Add cream to the pan with the meat and vegetables, and heat through. Pour the sauce over the cooked pasta, sprinkle with fresh herbs, and serve.
